OPTIMIZING THE EXTRACTION PROCESS OF OIL FROM BLACK CUMIN SEEDS BY USING PULSED ELECTRIC FIELD (PEF) PRETREATMENT

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BAKHSHABADI HAMID; MIRZAEI HABIBOLLAH; GHODSVALI ALIREZA; JAFARI SEID MAHDI; ZIAIIFAR AMAN MOHAMMAD; BIGBABAIE ADEL

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Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:3 Page(s): 221-234

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Title

OPTIMIZING THE EXTRACTION PROCESS OF OIL FROM BLACK CUMIN SEEDS BY USING PULSED ELECTRIC FIELD (PEF) PRETREATMENT

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Keywords

BLACK CUMIN SEEDSQ1

OPTIMIZATION OIL EXTRACTIONQ1

PULSED ELECTRIC FIELDQ1

SCREW ROTATION SPEEDQ1

Abstract

In this study, different electric field intensity (0.25, 3.25 and 6.25 kV/cm) and different number of pulse (10, 30 and 50) were used for optimizing the process of oil extraction from BLACK CUMIN SEEDS using PULSED ELECTRIC FIELD pretreatment and then after using these pretreatments, the oil of seeds was extracted with screw press with different rotation speeds (11, 34 and 57 rpm), then parameters including oil extraction yield, color index, oxidative stability, refractive index and a and total phenolic of the extracted oil were studied. Statistical analysis and process optimization was performed with the use of response surface methodology (RSM). The results showed that oil color index increased with increasing of electric field intensity and the number of pulses, but oxidative stability of obtained oil decreased. The results also showed that the studied parameters had non-significant effects on the refractive index; moreover the oil extraction yield reduced by increasing the rotational speed of the screw press. Increasing the electric field intensity and the number of pulses to enhance the oil extraction yield and total phenolic was but a further increase of these variables, the two parameters decreased. According to the process optimization results, it might be stated that with applying electric field intensity for about 1.18 kV/cm number of pulse 48 and screw-rotation speed of the press of 11.01 rpm, the maximum oil extraction yield, oxidative stability and total phenolic components were reached.

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APA: Copy

BAKHSHABADI, HAMID, MIRZAEI, HABIBOLLAH, GHODSVALI, ALIREZA, JAFARI, SEID MAHDI, ZIAIIFAR, AMAN MOHAMMAD, & BIGBABAIE, ADEL. (2017). OPTIMIZING THE EXTRACTION PROCESS OF OIL FROM BLACK CUMIN SEEDS BY USING PULSED ELECTRIC FIELD (PEF) PRETREATMENT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(3 ), 221-234. SID. https://sid.ir/paper/233954/en

Vancouver: Copy

BAKHSHABADI HAMID, MIRZAEI HABIBOLLAH, GHODSVALI ALIREZA, JAFARI SEID MAHDI, ZIAIIFAR AMAN MOHAMMAD, BIGBABAIE ADEL. OPTIMIZING THE EXTRACTION PROCESS OF OIL FROM BLACK CUMIN SEEDS BY USING PULSED ELECTRIC FIELD (PEF) PRETREATMENT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(3 ):221-234. Available from: https://sid.ir/paper/233954/en

IEEE: Copy

HAMID BAKHSHABADI, HABIBOLLAH MIRZAEI, ALIREZA GHODSVALI, SEID MAHDI JAFARI, AMAN MOHAMMAD ZIAIIFAR, and ADEL BIGBABAIE, “OPTIMIZING THE EXTRACTION PROCESS OF OIL FROM BLACK CUMIN SEEDS BY USING PULSED ELECTRIC FIELD (PEF) PRETREATMENT,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 3 , pp. 221–234, 2017, [Online]. Available: https://sid.ir/paper/233954/en

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